Coconut Burfee
This burfi will remain fresh for several days when stored in an air tight container
- 4 big Coconut grated
- 2 cups Sugar
- 1 cup Condensed milk
- 1 tbsp Ghee
- 1/2 tsp Vanilla essence
- Food color A pinch
Cook grated coconut, sugar and condensed milk with half cup of water in a pan, stirring all the while.
Grease a steel plate with some ghee. Add the remaining ghee to the coconut mix along with the essence and color and mix well.
Pour out on the greased plate and level.
Cut into required shapes with a knife when warm.
Once the burfi bars are cool, set warm again over a low flame and separate the pieces.